Hot dogs are part of American culture, summer celebrations, and grilling traditions. They are synonymous with our nation’s independence and Americans are expected to eat 150 million hot dogs on July 4th alone. It’s also National Hot Dog Month, a full 31 days that celebrate one of America’s most iconic foods. Do we need any other reason to add Chili Dogs to our 4th of July celebration? I think not.
You can make the chili ahead of time and this will easily travel wherever you go.
Happy 4th of July!
TIP: Only buy kosher hot dogs. Nathan’s are my favorite.
4th of July--Tonja's Table Chili Dogs
Author: Tonja Engen
- 2 Tbls. olive oil
- 1 cup onions, diced
- 1 lb. ground beef
- 1 cup Surly Hell Lager
- 3 Tbls. tomato paste
- 3 Tbls. ketchup
- 1 Tbls. yellow mustard
- 1 Tbls. Worcestershire sauce
- 2 tsp. Sriracha
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. each salt and pepper
- 1 package Kosher hot dogs
- 1 package hot dog buns
- 1 cup shredded cheddar cheese,
- ¼ cup cilantro, chopped
- ¼ cup red onion, chopped
- Heat the olive oil in a pan over medium-high heat. Add the onions, cooking until lightly browned, about 5 minutes. Add the beef, cooking until browned and cooked through.
- Stir in the rest of the ingredients through salt and pepper. Cook until slightly thickened, 5-10 minutes. Remove from heat.
- Preheat the broiler. While broiler is preheating, grill hot dogs.
- Open the hot dog buns and lay flat, cut side up, on a baking sheet, as many as will fit. Place under broiler until lightly toasted (1 minute). Remove from oven, lower heat to 400F.
- Add a hot dog to each bun, top with chili sauce and cheese. Return to the oven, cooking until the cheese has melted and the hot dogs are warmed through, a few minutes.
- Top with red onion and cilantro. Serve immediately.
Leave a Reply